Study on Preparation of Hemoglobin Hydrolysates with Combinative Enzymes

Abstract

Abstract: Two differently-derived proteases were studied in this paper to compare the hydrolysis effects of hemoglobin with single enzyme and with combinative enzymes respectively. The effects of various factors on the enzymatic hydrolysis of hemoglobin and the possible relationship between degree of hydrolysis(DH) and the index of soluble nitrogen, and the recovery ratio of total nitrogen were also investigated. The results showed that the original pH7.5, temperature at 50～55℃, enzyme/ substrate ratio(E/S) 8000U/g, substrate concentration 8%, and hydrolysis time 8h are the optimum conditions for the hydrolysis. The freezing-dried product contains necessary amino acids 39.48%, and total amino acids 67mg/100g, while solubility within the range pH2～10 is over 95%.

Key words: porcine hemoglobin, protease, degree of hydrolysis, index of soluble nitrogen, recovery ratio of totalnitrogen

YU Mei-Juan, MA Mei-Hu, DAN Yang, WANG Fei-Xiang, HUANG Qun. Study on Preparation of Hemoglobin Hydrolysates with Combinative Enzymes[J]. FOOD SCIENCE, 2007, 28(1): 196-200.

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Study on Preparation of Hemoglobin Hydrolysates with Combinative Enzymes

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